Creamed Chicken and Fettuccine

1 pk Fettuccine noodles(6oz)

2 Large chicken breasts

1 Egg

Flour,all-purpose Salt Pepper Butter or margarine 1/4 lb Mushrooms,sliced

1 1/2 c Milk

2 T Sherry,dry

1/4 c Parmesan cheese,grated

1 T Parsley,chopped,for garnish

1. In saucepot, prepare fettuccine as label directs; drain. Return

fettuccine to saucepan; keep warm. 2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg

slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to coat evenly. 3. In 10" skillet over medium-high heat, in 2 tablespoons hot butter or

margarine (1/4 stick), cook chicken until tender and browned, 10 minutes. Remove to platter; keep warm. 4. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more

tablespoons butter or margarine; add mushrooms and cook until tender. Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 cup sauce. 5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken.

Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.